Characterization of Flaxseed for Development of Functional Cookies

Language: English

Published by LAP LAMBERT Academic Publishing Sep 2013, 2013

3659455326 / 9783659455322

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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This item is printed on demand - it takes 3-4 days longer - Neuware -The research work was carried out to evaluate various physical characteristics of flaxseed for formulation and development of functional cookies. Due to health promoting properties and excellent nutrient profile of flaxseed, it has been becoming a popular functional food product for incorporation in human diet. Ground flaxseed is being used extensively for the development of functional foods. The components of flaxseed, identified to exhibit the health benefits are fiber, lignans and linolenic acid (Omega-3 fatty acid). Moreover, flaxseed is a good source of high quality protein, soluble fibers and phenolic compounds. The physical properties of flaxseed determined as a function of moisture content varied significantly with increased in moisture content. Further, research was carried out for incorporation and formulation of the ground flaxseed as supplemented flour in development of functional cookies. The sensory analysis regarding the overall acceptability of cookies prepared from composite flours results that supplementation significantly affected the overall acceptability of the functional cookies. 64 pp. Englisch.…

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Bibliographic details

Title
Characterization of Flaxseed for Development of Functional Cookies
Author
Ajit Kumar Singh
Publisher
LAP LAMBERT Academic Publishing Sep 2013
Publication year
2013
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3659455326
ISBN 13
9783659455322
Item weight
113 grams
Dimensions
220x150x4 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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First item£ 19.78£ 19.78
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BuchWeltWeit Ludwig Meier e.K.

Germany